Ginger Beef with Shemeji Mushrooms

Anything Chinese is a big hit in my house! Follow these simple step by step instructions to make a great and flavourful Indo Chinese dish.

In this recipe, I use a flat iron steak or any cut of meat that has a good fat marbling. I like to pound my meat to flatten and tenderize. It’s then fried separately. This technique ensures that the beef is nice and crunchy and it will take on any of the flavourings nicely. Ginger is boss here but the beautiful Shemeji mushrooms that are high on the umami scale in the dish comes a close second.

Ingredients

1 lb beef steak, cut in strips and pounded with a meat hammer

1 tbsp of chili oil, soya sauce and vinegar

1 tbsp of corn starch

2 tbsps chili oil

2 sliced shallots

2 spring onions (bulbs reserve stalks)

2 tbsps of julienne strips of ginger

1 cup of Shemeji mushrooms

1 tbsp of soya sauce

1 tsp of oyster sauce

Juice of 1/2 an orange

1/2 cup beef or vegetable stock

2 tbsps corn starch slurry

2 tbsps julienne of carrots

2 tbsps sliced spring onion leaves

Process

The orange juice really brightens up the flavours and counters the salt from the soya and hoisin. Also, add a 1/2 cup of beef or vegetable stock and bring to a boil. Add in some cornstarch slurry – this is just cornstarch diluted in some water.

Finally it’s time to add the star of the show and toss it in the gravy to coat. Finish with some julienne of carrot. And some spring onion leaves.

Heat oil in a wok and fry this beef individually, remembering to not over crowd the pan till nice and crispy – keep these aside.

In a clean wok, add the 2 tbsps of chili oil and sauté the shallots and spring onions

Add the ginger followed by the Shemeji mushrooms and sauté to cook the mushrooms

Add the soya and oyster sauce, followed by the orange juice and stock

Add the corn starch slurry to thicken

Add the cooked beef and stir to coat

Garnish with the julienne of carrots and spring onion leaves

If you like this recipe you would love some of my other Indo Chinese recipes like Chicken Pakoras or try my Asian Noodle Salad with thick Udon Noodles.